Oral Breakdown and Consumer Acceptance of Fibre-Enriched, Reduced-Salt Breads

We developed two analytical methods to quantify bread fragmentation and viscosity in real time during mastication, applying them to fiber-enriched breads with reduced salt. By measuring bolus hydration and applying a starch plasticization coefficient, we modeled the destructuration state. We found that increased fragmentation enhances saliva absorption and bolus cohesion, and firmer, denser breads yield lower glycemic indices by limiting starch accessibility. Continuous sensory monitoring revealed that sourdough addition restores salty perception in low-salt breads without altering consumer acceptance, and that salt perception intensity correlates with bolus surface exchange with saliva.